So, I’ve been reading up on a technique (lifestyle, whatever) called Once-a-Month-Cooking.
Basically, you pick 7-10 of your favourite freezer-friendly recipes, quadruple the recipes, cook until you drop and freeze the fruits of your labour in meal-sized portions.
I’m a little torn about the whole thing, as I love to cook. On the other hand, just before I gave birth, I made a whack of freezer food (lasagna, soups, chili, spaghetti sauce, etc.) and it was so nice not to have to think about what was for dinner beyond making a trip down to the deep freeze.
Anyhow, as the following recipe also fits into my Make-It-Yourself resolution, I thought I’d see how it goes.
It goes pretty well…
…a good thing, as this recipe made almost 30 good-sized patties.
General Warning: These burgers are pretty labour intensive. Don’t decide to make them at 6pm and expect to be eating them by 7pm. This recipe expects you to be able to multi-task. Read all the directions before beginning.
2 1/2 c cooked brown rice
1/2 cup bulgur (soaked in 1 c boiling water for 1 hour)
4 lbs mushrooms, coarsely chopped and steamed until tender
4 c onions, diced and steamed until translucent
2 c oats, soaked in 2 cups cold water until soft
2 1/2 c grated cheese
1/2 c ricotta
1 1/2 tsp tamari or salt
1 tsp garlic powder
1 tbsp italian herb mix (or a mix of basil, oregano, rosemary, etc.)
2 tsp paprika
1/2 tsp cayenne
Pepper, to taste
1/2 c vital wheat gluten
1/4 cup cornstarch
1 c walnuts
oil, for frying (optional)
- Preheat your oven to 300*F.
- Set up your rice to cook and your bulgur to soak.
- Steam your mushrooms and onions, keeping them separate.
- Set your oats to soak. They’ll be ready to go as soon as your steaming is done.
- Drain the oats and add them, onions, bulgur, cheeses, seasonings, gluten and cornstarch together in the biggest bowl you own and mix well with your hands.
- Add rice and walnuts to a food processor and pulse a few times. DO NOT PUREE. Combine with the oat mixture.
- Add mushrooms to a food processor and pulse a few times. DO NOT PUREE. Combine with the oat mixture. Mix very well.
- Form patties using about 1/2 a cup of your mixture into a 1/2″ patty. Fry these in a non-stick pan until brown. 4 minutes per side.
- Bake patties on a lightly oiled cookie sheet for 30 minutes, flipping them over halfway through.
- Let cool before freezing patties right on the cookie sheet. Or, if you’re hurting for freezer space, layer them between sheets of waxed paper and freeze. Once frozen through, you can pack them into Ziploc freezer bags.